Introducing my easy Butter Cake recipe. This classic tea cake is perfect for morning tea, celebrations or just because. It’s quick, easy and produces a soft, tender and buttery cake using just a handful of ingredients.
Classic Butter Cake 💕
Is there anything better than a soft and tender Butter Cake frosted with a light melt-in-your-mouth buttercream?
This tea-time treat uses only pantry staples but is bound to become a quick family favourite when cake is demanded.
For the longest time, I’ve been obsessing over one layer cakes. You know the kind – they won’t win awards as a towering masterpiece or a clever layer cake – but they always, always win in taste.
They’re quick to make and fun to serve, whether it’s for a leisurely gathering, a friendly morning tea or a low-key birthday celebration.
I’ve been slowly making my way through the classics – Apple Cake, Cinnamon Tea Cake, Coffee Cake, Banana Cake and now, Butter Cake.
There are no special ingredients in this cake. It’s made just the way you would expect, with butter, sugar, eggs and flour. And while there is nothing surprising about the ingredients list, the mastery comes from the method.
If you follow the instructions and make sure your ingredients are at room temperature, where specified, your cake is bound to be buttery and sweet, soft and moist – just like a good Butter Cake should be.
Try not to over mix or over bake your cake and you’re sure to be delighted with the results. Paired with a little buttercream, it’s a simply delicious cake.
What is Butter Cake?
Butter Cake is a basic cake made with simple ingredients – the key being butter. It’s quick and simple and is made by creaming together butter and sugar to create a light, moist and buttery cake.
How to make a Butter Cake
- One of the keys to making a really good Butter Cake is making sure ingredients, like your butter and eggs, are at room temperature. This cake relies heavily on the correct creaming of your butter and sugar in the beginning to create a lovely soft and fluffy cake. And the temperature of your ingredients are key to this result.
- I recommend using good quality butter and caster sugar to begin. If you don’t have access to caster sugar, you can swap it 1:1 for granulated sugar. Read more about caster sugar here.
- Begin by creaming together your room temperature butter, sugar and vanilla using an electric mixer. If you watch closely, you’ll see that in just a minute or two, not only will the two ingredients combine but they will change in colour and texture. Your butter mixture will become pale and creamy – almost a little fluffy. This is the perfect start to your Butter Cake.
- Next, add your eggs. It’s important for your eggs to also be at room temperature. If they are fridge cold, it’s likely your mixture will curdle or go a little lumpy. If this happens, it’s ok, but try to avoid it next time by adding room temperature eggs.
- Mix your eggs just briefly to break up the yolks and give the sides a good scrape down.
- Finally, you’ll add half your flour and baking powder, along with your full fat milk, and slowly mix to combine. Then add the remaining flour mix. There’s no need to over mix. At this stage your cake batter should be smooth and creamy.
- Finally, cook your cake in a moderate oven until it springs back lightly to the touch. It should go lovely and golden on top. Try not to over bake your Butter Cake so it’s not dry.
- Leave your cake to cool completely before frosting with a little vanilla buttercream. Perfection!
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Let’s Bake
Easy Butter Cake
A simple one layer butter cake made from scratch.
Ingredients
Butter cake
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 180 ml (3/4 cup) full fat or whole milk
Easy buttercream
- 115 grams (1/2 cup) butter, room temperature
- 250 grams (2 cups) icing sugar or powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons full fat or whole milk
- A few drops of pink food gel, optional
- White chocolate, shaved, optional
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
- In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer on medium speed until pale and creamy, approximately 2 minutes. Add eggs, one at a time, and beat briefly – don’t worry if the mixture goes a little bit lumpy – then scrape down the sides of the bowl.
- In a separate bowl, whisk together the plain flour, baking powder and salt. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mixture and continue to mix until the cake batter is smooth and creamy (but try not to over mix).
- Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.
- To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy. Add vanilla, sugar and 1 tablespoon of milk and continue to beat until smooth.
- If the frosting is too thick, add extra tablespoon of milk. If desired, add a few drops of food gel and stir until frosting changes colour.
- Spread frosting on top of cooled cake. Sprinkle over white chocolate shavings.
Notes
*Butter Cake is best served on the day it is made.
Emma Dini says
Absolutely delicious! Didn’t last long as a few of the neighbourhood kids were here and I gave them some and then they asked for more because it was so good! 😁👍
Jessica Holmes says
That’s a good sign! So pleased everyone enjoyed it!
Vicky says
I’m making a 6″ layer cake and wondering if I can store the unfrosted layers in the fridge for two days wrapped in plastic wrap and sealed in a zip bag. Thank you
Jessica Holmes says
Hi Vicky, most cakes tend to dry out in the fridge, so I would recommend popping them in the freezer to maintain freshness. Then you can just bring them back to room temperature when you are ready to frost and serve.
Mouna says
Yum
★★★★
Brenda says
Looked like cornbread……tasted like sweet cornbread. Followed exact directions
I think that is what a tea cake is maybe. Just not my thing
★
Jessica Holmes says
Hi Brenda, I’m unsure why the cake would look or taste like cornbread since there is no polenta or corn in the cake.
Jade says
Hello, I make this all the time, and honestly it is the BEST cake recipe, thank you for sharing. Everyone loves it.
I just wonder what you thought if I add coffee to the milk? Do you think it would work? I find most coffee cakes very dry, and this is such a moist cake. But it be too runny?
Many thanks,
Jade x
★★★★★
Jessica Holmes says
Hi Jade, I’m so glad you love this cake! Ohh I’ve never tried adding coffee to the milk, but if it’s the same quantity of milk, it may work? If you give it a try, let us know how it goes.
Kinny Lau says
I make this into a coffee butter cake all the time! I add 2 tbsps instant coffee powder to the milk and sub half of the vanilla extract with coffee emulco. It turns out perfect!
Lau says
Hello, is the salt a new ingredient in this recipe?
I’ve made this cake using your recipe a few times and haven’t noticed the salt part before🙈
Cake has always baked and tasted amazing without adding in salt..
Jessica Holmes says
Hi Lau, good pick up! Yes, I did add the salt, but feel free to leave it out. So glad you enjoy it!
Laura says
Hello! Does the milk need to be warm or room temperature? I was going to use it cold then I thought all the other wet ingredients are warm. Should the milk be as well? Thanks in advance.
Laura 😁
Jessica Holmes says
Hi Laura, great question. It won’t matter too much but I recommend getting it out as you prepare your ingredients so it’s almost at room temperature when you come to use it.
Ai says
Thank you for such detailed recipe and methodology. It turned out perfect. Thanks for sharing
★★★★★
Jessica Holmes says
I’m so glad to hear that!
Jo says
can i baked this butter cake in a 13×9 cake pan?
Jessica Holmes says
Hi Jo, it wouldn’t be enough batter to fill at 9 by 13 inch pan – you’d need to double it.
tyra says
I made this & it was so delicious that my guests asked me to pack the remaining pieces for them
Jessica Holmes says
Oh love hearing that!!
sali says
I am about to make this cake. I wonder how many grams is 2 teaspoons of baking powder. I’ll take a guess and hope or the best, heh.
Jessica Holmes says
Hi Sali, it’s 12 grams.